Slow Cooker Corned Beef and Other Foods

One of the best kitchen counter-top appliances invented is the slow cooker. This "Dutch oven" is made of heat proof material with a separate electric trivet, permitting you to simmer meats, casseroles, soups and stews at very low heat over a long period of time. The slow-cooking process tenderizes without shrinking-ideal for the less expensive cuts of meat.

And, since the food is prepared in advance, you can serve a number of people without cloistering yourself in the kitchen while your guests are having fun. When you're ready to serve, just carry the cookers to the buffet table. The food will stay warm as the guests help themselves. One thing you should know...the lengthy cooking dissipates seasoning, you might need to taste and adjust the seasonings in the dish just before serving.

If you're using the slow cooker for a football party just ask each person (or couple) to bring a slow cooker or crockpot with a different dish. You furnish the paper plates, napkins, flatware and drinks and.....football game...before you know it you have a party!

Corned Beef

3 or 4 pound corned beef brisket
Water
½ cup chopped onion
2 garlic cloves, minced
2 bay leaves
1 head cabbage, cut into wedges (optional)

Place corned beef in slow cooker. Barely cover with water. Add onion, garlic and bay leaves. Cover and cook on low for 10-12 hours or high for 5 or 6 hours. If cabbage is desired, lift cooked corned beef out of the pot, turn control to high and drop wedges of cabbages into the corned beef broth. Cover and cook 20-30 minutes or until cabbage is done.

If there is leftover corned beef make Reuben Sandwiches. You will need...

1 lb. can or jar of sauerkraut
sliced corned beef brisket
¼ lb Swiss cheese, sliced
Sliced rye bread
Sandwich spread or Thousand Island dressing.

Drain sauerkraut thoroughly; then on paper towels until very dry. Place sauerkraut in bottom of slow cooker. Arrange layer of corned beef slices on sauerkraut. Top with cheese slices. Cover and cook on low for 3 or 4 hours. Toast slices of bread; spread generously with sandwich spread. Spoon ingredients from slow-cooking pot onto toasted bread, maintaining layers of sauerkraut, meat and cheese. Serve open faced or closed. Makes three to four sandwiches.

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Lamb Shanks & Barley

6 small lamb shanks
4 envelopes dry vegetable broth
½ cup pearl barley
2 cups water
4 leeks (cut in 1-inch pieces)
4 cups diced white turnips
2 cups sliced carrots
2 cups chopped onions
½ cup chopped parsley
2 tsp salt
½ tsp black pepper
Butter or margarine
Flour

Place shanks in slow cooker. Add vegetable broth, pearl barley and water. Stir to mix. Add leeks, turnips, carrots, onions, parsley, salt and pepper. Cover and simmer at high setting for 8 hours. Remove lamb shanks and vegetables to platter. Keep warm. Skim fat from pot and measure. Allow 1 tablespoon butter or margarine and 1 tablespoon flour for every cup of liquid in pot. Melt butter in saucepan. Add flour and gradually blend in measured juices. Heat, stirring constantly, until gravy bubbles and thickens. Season with additional salt and pepper.

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Pot Au Feu

4 whole yellow onions
4 whole cloves
2 cups chopped carrots
2 cups sliced celery
1 clove garlic, chopped
2 cans (13 oz) cans beef broth
1 (2 lb) boneless chuck steak
4 small pork chops
2 whole chicken breasts, split
Salt and pepper

Stick each onion with one clove. Place in slow cooker together with carrots, celery and garlic. Add beef broth. Trim off surplus fat from steak, pork chops and chicken, but leave meat whole. Place on top of vegetables, sprinkling generously with salt and pepper. Cover and simmer on high for 8 hours. Place meat and vegetables on a platter to keep warm. Skim fat from the broth in the pot. Serve sprinkled with parsley as a soup. Then serve vegetables, carving the meat into serving pieces.

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Sauerbraten

1 (3 lb) rump roast
1 ½ tsp salt
½ tsp pepper
1 ½ cups chopped onions
1 (10 oz) can beef consomme
1 cup red wine vinegar
1 bay leaf
6 gingersnaps, crushed

Sprinkle pot roast all over with salt and pepper. Rub into meat surfaces. Place in slow cooker together with onions, consomme, vinegar and bay leaf. Cover and let marinate 3 to 4 hours or overnight. Turn meat occasionally. Place cooker on high setting and let simmer for 8 hours. Remove pot roast to serving platter; cut in slices and keep warm. Skim fat from broth. Place crushed gingersnaps in saucepan. Slowly blend in juices. Heat, stirring, until gravy bubbles and thickens. Season with additional salt and pepper. Serve gravy poured over meat slices. Boiled potatoes and red cabbage are the traditional accompaniments.

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Beef & Beer Stew
¼ cup salad oil
3 lbs beef chuck, cut in 1-inch cubes
¼ cup flour
1 Tb salt
½ tsp pepper
2 cups chopped celery
1 (32 oz) can tomatoes, chopped
1 (20 oz) bag frozen whole baby onions
1 (12 oz) can beer
½ tsp garlic powder
1 Tb paprika
1 tsp thyme

Heat oil in a skillet. Toss beef cubes with flour blended with salt and pepper. Saute cubes, a few at a time, browning on all sides. Place browned meat in slow cooker adding celery, chopped tomatoes plus the juice, onions and beer. Stir in seasonings. Cover and simmer on low setting for 8 hours. Adjust seasoning if necessary. Cooked egg noodles are excellent with this dish.

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Bean-Sausage Bake

2 cans navy beans
2 cups sliced onions
1 cup ketchup
1 cup brown sugar, firmly packed
1 cup water
1/3 cup molasses
¼ cup spicy mustard
1 lb. Link-type sausages

Drain beans, rinse. Put beans and onions into the slow cooker. Stir in ketchup, brown sugar, water, molasses and mustard. Prick sausages; add to pot. Cover and simmer on low setting for 8-10 hours. Skim excess fat from the top of the beans at end of cooking time. Season with salt, if necessary. This dish is traditionally accompanied with sliced brown bread.